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  1. callmetut

    BB Ribs Temp

    I have 3 racks of ribs on (BB) and was/am going about doing the 2-2-1 method but it occured to me that the ribs are coming right out of the fridge. Does 2-2-1 assume cold ribs or room temp ribs to start? (I'll most likely check at the 2 hour mark for bone showing but was just wondering what...
  2. callmetut

    Turkey Brisket and Salmon smoke help

    I wish there was an Idiots guide to smoking forum on here somewhere... I'd be a constant reader... and requester! I have a MES 40 and have been asked to smoke a brisket a turkey and a salmon fillet at the same time tomorrow. The salmon is one of those half side fillet you get at Wallyworld...
  3. callmetut

    First fatties and a chicken

    Tried making a sausage and a beef fattie. I thought the beef came out better than the sausage (both tasted good), the sausage one just tasted too greasy with the bacon (mouth feel wasn't the best). I used apple chips and the bacon is was a thick sliced local (bulk) that has a great taste to...
  4. callmetut

    What to do with Jimmy Dean pork sausage

    I see al lot of people smoking Jimmy Dean rolls of sausage rolls, I guess your all just sticking them on the smoker (I have a MES 40) and letting them go till 165 inside temp. What do you do with these afterwards? slice and fry for breakfast or slice and eat like summer sausage? Tut
  5. callmetut

    Smoked Wings 1st try with Qview

    First time trying to smoke chicken wings... I used apple chips (not soaked). I did brine them over night... Racked them up and used a bit of Jeffs rib rub on them.. After 2 hours... Cooked and out of the smoker at 3 hours... Came out nice and tender, but decided to sauce them up...
  6. callmetut

    Bostons and extension cords

    A good 12 hr cook including an hour rest or so... Here is the rub using the Jeff's naked ninney... The put to sleep... After cooking and resting 2 butts and a brisket (brisket is still wrapped and in the fridge to slice later)... The second butt came out the same way... nice and juicy...
  7. callmetut

    Butt and Beef Brisket help

    I'm cooking 2 butts tomorrow and was thinking of doing a brisket at the same time... Looking over posts about briskets seem to look like the same time cooking as doing the butts. I'm using a MES40 and will be using apple chips... water filled pan.. and a tin catch pan. I'm unsure the weight...
  8. callmetut

    Butt from Hell

    Okay... while I admit I'm a newbie to smoking... in a smoker... this is nothing like any of the threads I've read and read and read... I have pics and if this thing ever gets done I'll post the final outcome. Rubbed the butt (no jokes, ya'll know what I mean), the night before I was going to...
  9. callmetut

    MES40 Vent Question

    I'm getting ready to start my first smoke in my MES 40 and wanted a bit of advise on where the vent opening should be ...? I was going to start with it half open (or half closed ... if your a water half empty type person)... then after hitting temp on the meat and wraping it, close off the vent...
  10. callmetut

    Lost Newbie with MES40

    Lo all... like many, a newbie to smoking here... always loved smoked food, one of the many things I like about the Ozarks. While out at Sams I picked up a 6.5 lb butt today determined to do a pulled pork in the oven tomorrow, rounding one of the back corners they had a "demo" MES 40 discounted...
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